Related references
Note: Only part of the references are listed.Role of Endogenous Protein in the Spherical Aggregation of Taro Starch Granules upon Spray-Drying and in In Vitro Digestibility
Eduardo Jaime Vernon-Carter et al.
STARCH-STARKE (2020)
Fabrication and characterization of zein nanoparticles by dextran sulfate coating as vehicles for delivery of curcumin
Yongkai Yuan et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Effect of pullulan on oil absorption and structural organization of native maize starch during frying
Long Chen et al.
FOOD CHEMISTRY (2020)
Effect of dietary fibers on the structure and digestibility of fried potato starch: A comparison of pullulan and pectin
Long Chen et al.
CARBOHYDRATE POLYMERS (2019)
Impact of amylose content on structural changes and oil absorption of fried maize starches
Long Chen et al.
FOOD CHEMISTRY (2019)
Investigation the molecular degradation, starch-lipid complexes formation and pasting properties of wheat starch in instant noodles during deep-frying treatment
Yi Yang et al.
FOOD CHEMISTRY (2019)
Effects of glutenin and gliadin modified by protein-glutaminase on pasting, rheological properties and microstructure of potato starch
Bo Chen et al.
FOOD CHEMISTRY (2018)
In vivo study on the slow release of glucose in vacuum fried matrices
Ingrid Contardo et al.
FOOD CHEMISTRY (2018)
Hydrolysed pea proteins mitigate in vitro wheat starch digestibility
Nataly Lopez-Baron et al.
FOOD HYDROCOLLOIDS (2018)
Understanding the mechanism of starch digestion mitigation by rice protein and its enzymatic hydrolysates
Chengdeng Chi et al.
FOOD HYDROCOLLOIDS (2018)
Effect of endogenous proteins and lipids on starch digestibility in rice flour
Jiangping Ye et al.
FOOD RESEARCH INTERNATIONAL (2018)
Plant proteins mitigate in vitro wheat starch digestibility
Nataly Lopez-Baron et al.
FOOD HYDROCOLLOIDS (2017)
Release of dipeptidyl peptidase IV, α-amylase and α-glucosidase inhibitory peptides from quinoa (Chenopodium quinoa Willd.) during in vitro simulated gastrointestinal digestion
Ruben Vilcacundo et al.
JOURNAL OF FUNCTIONAL FOODS (2017)
Impact of high pressure treatment on functional, rheological, pasting, and structural properties of lentil starch dispersions
Jasim Ahmed et al.
CARBOHYDRATE POLYMERS (2016)
Frying Oil Temperature: Impact on Physical and Structural Properties of French Fries During the Par and Finish Frying Processes
Trent M. Millin et al.
FOOD AND BIOPROCESS TECHNOLOGY (2016)
Impact of the degree of cooking on starch digestibility of rice - An in vitro study
Masatsugu Tamura et al.
FOOD CHEMISTRY (2016)
The effect of vacuum frying on starch gelatinization and its in vitro digestibility in starch-gluten matrices
Ingrid Contardo et al.
FOOD CHEMISTRY (2016)
Improvement in nutritional attributes of rice using superheated steam processing
Jianyong Wu et al.
JOURNAL OF FUNCTIONAL FOODS (2016)
In vitro starch digestibility and in vivo glycemic response of foxtail millet and its products
Xin Ren et al.
FOOD & FUNCTION (2016)
Structure-function relationships of starch components
Varatharajan Vamadevan et al.
STARCH-STARKE (2015)
Zein as a source of functional colloidal nano- and microstructures
Ashok R. Patel et al.
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2014)
Synergistic and Antagonistic Effects of α-Amylase and Amyloglucosidase on Starch Digestion
Bin Zhang et al.
BIOMACROMOLECULES (2013)
Interaction of Tannins and Other Sorghum Phenolic Compounds with Starch and Effects on in Vitro Starch Digestibility
Frederico Barros et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Effect of Enzymatic Hydrolysis on Native Starch Granule Structure
Jaroslav Blazek et al.
BIOMACROMOLECULES (2010)
Potential interaction between β-cyclodextrin and amylose-lipid complex in retrograded rice starch
Yaoqi Tian et al.
CARBOHYDRATE POLYMERS (2010)
Influence of Guar Gum on the In Vitro Starch Digestibility-Rheological and Microstructural Characteristics
Anne Dartois et al.
FOOD BIOPHYSICS (2010)
Starch digestibility in food matrix: a review
Jaspreet Singh et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2010)
The effect of different protein hydrolysate/carbohydrate mixtures on postprandial glucagon and insulin responses in healthy subjects
M. Claessens et al.
EUROPEAN JOURNAL OF CLINICAL NUTRITION (2009)
Comparison of amylose determination methods and the development of a dual wavelength iodine binding technique
Thianming Zhu et al.
CEREAL CHEMISTRY (2008)
Why do gelatinized starch granules not dissolve completely? Roles for amylose, protein, and lipid in granule Ghost integrity
Martine R. Debet et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Characterisation and functional properties of Australian rice protein isolates
S Agboola et al.
JOURNAL OF CEREAL SCIENCE (2005)
Studies on the in vitro starch digestibility and the glycemic index of six different indigenous rice cultivars from the Philippines
M Frei et al.
FOOD CHEMISTRY (2003)